TAQUERIA EL TAQUIN Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK IN DINING / PREP SERVING AREA (COFFEE,ICE,SALSA AND DRINKS)MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER ,SOAP & TOWELS OR REMOVE ITEMS TO AN ADDITIONAL PREP AREA WITH SINK.(PRIORITY FOUNDATION 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 55LBS. COOKED BEANS RANGING FROM 63.9F,64.4F AND 75.4F IN INDIVIDUAL PANS STORED IN WALK IN COOLER.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 55LBS. $80. (PRIORITY 7-38-005)(CITATION ISSUED)(COS)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETERS FOR SOME COOLER MUST PROVIDE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN INFESTATION OF APPX. 500 OR MORE MICE DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS KITCHEN-ON LOWER SHELVES OF ALL PREP TABLES IN BETWEEN FOOD STORED PRODUCTS,INSIDE A BOX OF ONIONS,DISH LIDS STORAGE SHELF,INSIDE OF FRYER CABINET,ON GRILL TABLE MIXED IN WITH GREASE AND INSIDE OF GRILL UTENSIL PAN,ON FLOOR BEHIND COOKING EQUIPMENT,ON FLOOR ON BOTH SIDES OF DISH STORAGE SHELF.REAR HALL WAY-BEHIND CHEST FREEZER AND BEHIND A CRATE OF ONIONS.FURNANCE ROOM-ON FLOOR IN BETWEEN ARTICLES AND WOOD LEDGES.BAR AREA-ON FLOOR BEHIND BAR COOLER AND UNDER SINK.DINING AREA-BEHIND JUKE BOX,BEHIND SALSA/SODA COOLER,ON ROLLING CART WITH STORED DRINK CUPS.EMPLOYEES TOILET ROOM-BEHIND A BUCKET .ALSO. 1- LIVE WATER BUG CRAWLING ON FLOOR IN DINING AREA AND SEVERAL DEAD IN DINING AREA AND CUSTOMERS TOILET ROOM. MUST REMOVE DROPPINGS AND WATER BUGS. CLEAN AND SANITIZE AREAS. MUST HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/6/23.(PRIORITY 7-38-020(A)(CITATION ISSUED)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED A GAP ALONG BOTTOM OF ADJACENT DOOR TO APARTMENT NOT TIGHT FITTING MUST MAKE DOOR TIGHT FITTING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE A SPLASH GUARD BETWEEN 3- COMPARTMENT SINK AND PREP TABLE IN BAR AREA.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN,SOILED,PITTED CUTTING BOARDS AT TOPSIDE OF PREP COOLER.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,GRILL TABLE,PREP TABLES,COOLERS.MUST DEFROST ICE BUILD UP FROM CHEST FREEZER.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO SELF CLOSING DEVICE ON STAFF TOILET ROOM THAT LEADS INTO PREP AREA MUST PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST SEAL BROKEN FLOOR TILES AND WALL BASE AT LAST BOOTH IN DINING AREA.MUST REPAIR OR REPLACE STAINED CEILING TILES OUTSIDE OF CUSTOMERS TOILET ROOM.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EXPIRED AND MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EXPIRED AND MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.